Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

:)

Wednesday, 15 June 2011

Naughty and Nice Fudge Cookies -- gluten free, grain free, optionally vegan, sugar free





Hey kids, these cookies will just about kick you in the butt with their profoundly dark and dirty fudgey goodness. If you hate chocolate, don't even bother reading any further. There is so much raw cacao in these cookies that you'll plunge into a blissed out state of cacao induced euphoria from just one. They are not nut free, and they are not free of coconut. I've done my best to piss off everyone with these ones. You can substitute vegan egg-replacer and have cookies that work just fine, but the flavours will be different without the almond butter, pecan meal, and shredded coconut. However, if you want to make it your own with sunflower seeds, pumpkin seeds, and hemp seeds, be my guest. Just let me know how it goes! I will be posting some coconut free and nut free options, as well. We made some cookies with sunflower seeds and pumpkin seeds yesterday. I thought they needed ... something. It was my first time to use pumpkin seeds and sunflower seeds as the body of the batter, and I think they need a bit of a kick in the seat of the pants. Not quite stultifying, but heavy and ponderous.

Anyway, for fudge and fun, these will give good gluten-free entertainment.



ingredients:

2 tbsp extra virgin coconut oil
2 tbsp almond butter, smooth (roasted)
2 tbsp warm water
1 tbsp apple cider vinegar
1 egg
6 tbsp coconut sugar

1 tsp ceylon cinnamon
1/2 tsp saigon cinnamon
1/2 tsp korintje cinnamon
(or 2 tsp whatever cinnamon)
1 tsp ground vanilla
1/2 tsp sea salt
3/4 tsp stevia leaf
black pepper

1/2 cup ground flax
2 tbsp chia seed
1/2 shredded coconut
6 tbsp raw cacao
2 tbsp ground carob
1/4 tsp baking soda
6 - 8 tbsp pecan meal


directions:

preheat the oven to 345

1. combine almond butter, coconut oil, and hot water, and melt together
2. add the apple cider vinegar, and coconut sugar
3. mix in the eggs
4. add the cinnamon, vanilla, sea salt, pepper, and stevia
5. add the cacao and carob
6. add the flax and chia
7. add the coconut and baking soda
8. add the pecan meal
9. drop the cookie dough by teaspoon full onto lined cookie sheets, and flatten with a wet fork
10. bake at 345 for 14- 16 minutes

When the cookies are cool, store them in an airtight container.
Makes 2 dozen.

Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)